NANDO
Chicken Marsala Recipe
1/2 cup all purpose flour
2 (6-8oz) boneless, skinless chicken breasts,
cut in half and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shitake)
3/4 cup Nando Sweet Marsala
1 cup chicken stock
Salt and freshly ground black pepper
|
In a shallow bowl combine the flour and a pinch of each of the following:
paprika, thyme, oregano. Stir to combine thoroughly. Quickly dredge the chicken breast
halves in the seasoned flour mixture, shaking to remove any excess flour. Heat the oil
in a large skillet over medium-high heat until very hot but not smoking. Add 1 Tb.of the
butter and cook the chicken breasts until golden on both sides, about 3 minutes per
side.Transfer to a plate and set aside. Add 1 Tb. of the remaining butter to the pan and
add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the
edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping
to remove any brown bits from the bottom of the pan. When the wine has reduced by half,
add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return chicken breast to pan. Continued to cook until they
are cooked thru and the sauce has thickened, about 6 minutes. Swirl in the remaining 2 Tb.
of butter. Add salt and pepper to taste. Serve immediately. |
